Baguette: 1) Mix ingredients, bind softer dough using water 2) Then knead spraying oil, keep in a greased big bowl 3) Let it rise till its double in size 4) Punch back make three to four portions 5) Dust flour on working table and slightly roll into rough rectangular 6) Fold like swissroll, the lose end pinch so it does not open while baking 7) Lay the open side on greased tray, slit on top with sharp knife 8) Make the other two in same manner 9) Let it fully rise, glaze with beaten egg and sprinkle dry flour or sesame or flax seeds or oats 10) Preheat oven and keep ice cubes with cold water in metal bowl on lower section 11) Keep your baking tray in middle section, bake in oven on 210 C till done. Filling: 1) Cut fillet to very thin slices, marinate with garlic, ginger, chilli flakes, vinegar and salt, marinate for 3 hours 2) In a pan put two tablespoon of oil and braise onion till golden color, remove on a plate 3) In same pan braise capsicum then remove on same plate 4) Fry fillet slices in butter using same pan 5) When done shredd with fork 6) Mix onions, capsicum and steak shredds, sprinkle blackpepper powder 7) Chop cucumber and tomatoes, cut onion and green chillies 8) In a bowl put cucumber, onions, chillies and tomatoes, add vinegar and sprinkle salt toss well 9) Add mayonaise in salad and mix well 10) Slit bread in half, do filling of steak mixture and salad then top up with cheese 11) Bake in oven on 200 C to melt cheese
